Update my dinner status, I'm making this tonight.
3 chefs marked this as Favorite
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
GROUP A
GROUP B
GROUP C
GROUP D
GROUP E
Preparation
1. Place ingredient Group A in Bakery Pan. Press SELECT for Quick Bread. Press BAKING CONTROL for Light. Press Start. Mix for 1 minute and 15 seconds, scraping down sides of pan with spatula if necessary. 2. Add ingredient Group B. Mix for 1 minute and 15 seconds, scraping down sides of pan if necessary. 3. Add ingredient groups C, then D and then E. Scrape down sides of pan if necessary. 4. After mixing, lower lid and tent a piece of aluminium foil, shiny side down, over glass dome. Loaf will be ready in 1-1/2 hours. ** Note: In order to substitute the granulated sugar and the brown sugar, I use the equivalency amount of Sweet n Low Regular and Sweet n Low Brown. The texture does not change the finished product. *** Note: In place of walnuts, I use slivered almonds. They are lower in fat than walnuts. I have also added dried cherries, blueberries, and craisens as well. This changes the flavor dramatically (and deliciously). Egg substitute can also be used without a problem. The next direction - EAT AND ENJOY!!!! Posted to JEWISH-FOOD digest by pikboca@webtv.net (Phyllis Kinsler) on Jun 5, 1998
